Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.

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  • To prepare the salad, combine carrot and next 5 ingredients (carrot through chickpeas) in a large bowl. Pour 1/2 cup dressing over carrot mixture, tossing gently to coat. Place 2 cups lettuce on each of 6 plates, and drizzle each serving with about 1 tablespoon dressing. Top each serving with 1 1/3 cups carrot mixture.

Nutrition Facts

337 calories; calories from fat 21%; fat 8g; saturated fat 1.1g; mono fat 4.1g; poly fat 2g; protein 15.4g; carbohydrates 55.4g; fiber 8.9g; cholesterol 1mg; iron 5.7mg; sodium 573mg; calcium 201mg.
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